Ingredients

The following ingredients have 6 Servings
  • 2 quarts (8 cups) chicken broth or stock (see note)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced onion
  • 1 bay leaf
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 8 to 12 ounces homestyle egg noodles (see note)
  • 2 cups cooked diced or shredded chicken ((see note if you don't have already cooked chicken on hand))
  • Salt and pepper to taste

Instruction

  • In a 4 or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
  • Stir in the noodles and cook according to package directions until al dente.
  • Add the chicken and cook for another 1-2 minutes.
  • Season to taste with salt and pepper (important!) and serve.